“How to Make Perfect Sourdough Bagels: A Simple Recipe for Beginners”

Introduction

If you’ve ever craved the perfect bagel—crispy on the outside and soft and chewy on the inside—look no further than this easy sourdough bagels recipe. While bagels may seem intimidating to make from scratch, especially for beginners, this simple guide will walk you through every step of the process. Sourdough bagels, made with a natural starter, offer a unique, tangy flavor that sets them apart from their traditional counterparts. Whether you’re new to sourdough baking or just looking for a fun new recipe to try, making your own sourdough bagels at home can be both rewarding and delicious. In this post, we’ll cover everything you need to know, from the essential ingredients to common mistakes to avoid, so you can bake the perfect sourdough bagels every time. Ready to roll up your sleeves and get baking? Let’s dive in!

1) Why Choose Sourdough for Bagels?

The Benefits of Sourdough Over Commercial Yeast

Flavor and Texture Differences

When it comes to making bagels, one of the main benefits of using sourdough over commercial yeast is the distinct flavor and texture that sourdough naturally provides. Sourdough bagels, due to the long fermentation process, develop a depth of flavor that is unmatched by their commercially-yeasted counterparts. The natural fermentation of sourdough starter introduces a subtle tanginess, which adds a complexity and richness to the flavor profile of the bagel. This slight sour taste enhances the overall eating experience, making each bite more interesting and satisfying.

In terms of texture, sourdough bagels typically achieve a more desirable chewiness and a better crumb structure. The slow fermentation process allows the dough to develop gluten more fully, which results in a chewy, satisfying texture that is hard to replicate with fast-acting yeast. The crust, when baked, tends to be crisper and more flavorful, which adds to the overall appeal of a sourdough bagel.

Natural Fermentation for a Healthier Option

Sourdough is a naturally fermented dough, meaning it doesn’t rely on store-bought, fast-acting yeast. Instead, it uses wild yeast and lactic acid bacteria that are present in the air or cultivated from a sourdough starter. This slow fermentation process has several health benefits, making sourdough bagels a healthier choice compared to those made with commercial yeast.

One of the most notable benefits of natural fermentation is its effect on the digestibility of the bagels. The wild yeast and bacteria in the sourdough starter break down the gluten and phytic acid found in the flour, making the bagel easier to digest. Phytic acid can bind to minerals like zinc, iron, and magnesium, reducing their absorption, but sourdough’s long fermentation neutralizes a significant portion of this acid, allowing your body to absorb more nutrients from the grains.

Additionally, the prolonged fermentation process helps to reduce the glycemic index (GI) of sourdough bread and bagels. Foods with a lower glycemic index cause a slower, steadier increase in blood sugar levels, making sourdough bagels a better choice for people managing blood sugar levels or those seeking a more balanced energy source.

Finally, natural fermentation introduces beneficial bacteria, or probiotics, into the dough. While the baking process kills most of the probiotics, some of the beneficial acids produced during fermentation remain in the bread. These acids help support gut health and aid in digestion, which makes sourdough a more gut-friendly option than commercially-yeasted bagels.

In summary, by choosing sourdough over commercial yeast, you’re not only enhancing the flavor and texture of your bagels, but you’re also opting for a healthier, more digestible, and nutrient-dense option. Whether you’re making sourdough bagels for the flavor or the health benefits, this natural fermentation method brings a superior quality to your baked goods that is hard to beat.

Understanding the Role of Sourdough Starter in Bagel Making

How It Impacts Texture and Flavor

The sourdough starter plays a pivotal role in creating the unique texture and flavor of sourdough bagels. Unlike commercial yeast, which ferments the dough relatively quickly, sourdough relies on a slower, natural fermentation process facilitated by the wild yeasts and beneficial bacteria in the starter. This extended fermentation process has a significant impact on both the texture and the flavor of the bagels.

1. Flavor: The wild yeast and lactic acid bacteria in the sourdough starter produce organic acids, including lactic and acetic acids, during fermentation. These acids give sourdough bagels their characteristic tangy flavor, which is much more complex and nuanced than the subtle taste of yeast-leavened bagels. The fermentation process also develops a rich, deep flavor profile, with some notes of sourness that balance well with sweet or savory toppings.
2. Texture: Sourdough starters contribute to a denser, chewier texture, which is ideal for bagels. The slow fermentation allows the gluten in the dough to develop more fully over time, leading to a stronger and more elastic dough. This gives the bagels their signature chewiness. Additionally, the natural acids in the sourdough starter strengthen the gluten structure and improve the dough’s ability to hold its shape during baking. This results in bagels that have a satisfyingly dense interior and a crisp, golden crust.
3. Crumb Structure: The texture of the crumb, or the inside of the bagel, is also impacted by the sourdough starter. A well-maintained starter promotes even fermentation throughout the dough, which ensures the crumb is light, airy, and tender, yet still firm enough to hold up under toppings. This creates the perfect balance between softness and structure.

Using Active Sourdough Starter vs. Commercial Yeast

When it comes to choosing between an active sourdough starter and commercial yeast for bagel-making, there are key differences that will impact the final product.

1. Active Sourdough Starter:
   • Natural Fermentation: Active sourdough starter relies on wild yeast and beneficial bacteria that occur naturally in the environment or are cultivated in the starter. These microorganisms feed on the flour’s natural sugars, creating the fermentation that drives the rise and flavor development of the dough.
   • Longer Rise Times: Sourdough bagels made with an active starter require longer fermentation periods. This slow rise allows the dough to develop more complex flavors and a denser, chewier texture. It also promotes better gluten development, which is crucial for bagels.
   • Distinct Flavor Profile: As mentioned, the use of an active sourdough starter imparts a tangy flavor to the bagels, which is a defining characteristic of sourdough bread. This flavor depth is not typically found in yeast-leavened bagels.
   • Requires Maintenance: An active sourdough starter must be regularly fed and maintained, but once established, it can be used to make multiple batches of sourdough bagels and other baked goods.
2. Commercial Yeast:
   • Quick and Consistent: Commercial yeast, such as active dry yeast or instant yeast, works much faster than sourdough starter. It produces rapid fermentation, which cuts down on rise time and is convenient for bakers who need quicker results.
   • Milder Flavor: Yeast-leavened bagels do not benefit from the complex, tangy flavors that a sourdough starter provides. Instead, they tend to have a milder, somewhat neutral taste, which can be desirable depending on personal preference.
   • Texture Differences: While commercial yeast can create a fluffy and soft texture, it tends to lack the same level of chewiness and depth of structure that sourdough fermentation offers. Bagels made with commercial yeast are often airier, with a lighter crumb structure, rather than the dense chewiness of sourdough bagels.
   • No Ongoing Maintenance: Unlike a sourdough starter, which needs regular feeding, commercial yeast is convenient and doesn’t require long-term maintenance, making it an easier option for beginners or those short on time.

Why Choose Active Sourdough Starter for Bagels?

While commercial yeast can produce decent bagels quickly, using an active sourdough starter gives your bagels a depth of flavor, texture, and nutrition that commercial yeast simply cannot match. The natural fermentation process enhances the bagels’ chewiness, contributes to a crisper crust, and adds that signature tangy flavor that sourdough lovers adore. If you’re willing to invest the time in maintaining a sourdough starter, the rewards are well worth it, as you’ll be able to bake superior bagels with richer flavors and a more satisfying texture. Plus, sourdough bagels are a healthier option, as the fermentation process breaks down phytic acid and gluten, making them easier to digest.

In summary, using an active sourdough starter is the key to making bagels that are flavorful, chewy, and truly unique. While commercial yeast is quicker and simpler, the results won’t offer the same richness, complexity, or texture that sourdough provides. If you’re ready to experiment with longer fermentation times and create bagels that stand out, the sourdough starter is the way to go.

Sourdough Bagels vs. Traditional Bagels

Comparing the Chewy Texture and Crispness

One of the most notable differences between sourdough bagels and traditional, commercially-yeasted bagels is their texture. While both types of bagels offer a satisfying chewiness, sourdough bagels generally have a superior texture due to the unique properties of natural fermentation.

1. Chewy Texture:
   Sourdough bagels are known for their dense and chewy texture, which is a key characteristic that sets them apart from traditional bagels. This chewiness is the result of the slow fermentation process. During the long fermentation period, the wild yeast and beneficial bacteria in the sourdough starter help to develop the dough’s gluten network more fully. As the gluten strands grow stronger, they create a chewy, elastic texture that is essential for bagels. Commercial yeast, on the other hand, ferments the dough more quickly, resulting in a lighter, airier crumb with less chew. The extended fermentation time also allows the dough to absorb more water, which contributes to the bagel’s dense yet tender crumb. This longer fermentation allows the dough to retain more moisture and form a structure that’s not only chewy but firm enough to support the bagel’s signature hole without falling apart. In comparison, bagels made with commercial yeast can sometimes lack the same satisfying density and chewiness.
2. Crispness:
   Another area where sourdough bagels shine is in the crust. The crust of a sourdough bagel tends to be thicker and crunchier than that of a traditional bagel. This is because the slower fermentation process allows more complex sugars to form in the dough, and when baked, these sugars caramelize and create a crispier, more flavorful crust. Traditional bagels, made with commercial yeast, often have a thinner, softer crust. While this isn’t necessarily a negative trait, it doesn’t compare to the deep, golden-brown crust that sourdough fermentation produces. The natural acids and prolonged fermentation help sourdough bagels form a crust with a perfect balance of crunch and flavor, which contrasts beautifully with the tender interior.

Why Sourdough Creates a Better Crust

The crust of a sourdough bagel is not only crispier but also more flavorful than that of a traditional bagel, thanks to the unique properties of sourdough fermentation. Here’s why sourdough creates such a superior crust:

1. Acidic Environment:
   During the fermentation of the sourdough starter, the natural yeasts and bacteria produce lactic and acetic acids. These acids create an acidic environment that has a couple of important effects on the dough. First, it strengthens the gluten structure, which contributes to a thicker, more resilient crust. Second, the acids help to break down starches on the surface of the dough, allowing them to caramelize more effectively during baking. This caramelization process is what leads to the deep, golden-brown color and crispy texture of the crust.
2. Longer Fermentation Time:
   The slow rise in sourdough bread and bagels gives the dough more time to develop complex flavors and texture. As the dough sits and ferments, more moisture is trapped in the dough, and the dough undergoes enzymatic changes that make it more robust. The longer fermentation time also allows the surface of the dough to dry out slightly, helping it crisp up more in the oven. Traditional bagels made with commercial yeast are typically proofed for a much shorter time, so the dough doesn’t have as much opportunity to develop its structure. As a result, the crust can sometimes come out thinner and softer, lacking the complexity and depth that sourdough provides.
3. Boiling Process:
   Another key factor in the development of a sourdough bagel’s crust is the boiling step. Bagels, both sourdough and traditional, are boiled briefly before being baked, which helps to form a chewy, glossy exterior. However, because sourdough dough tends to be a bit firmer and denser, it holds up better during the boiling process, which can result in a thicker and more substantial crust once baked. The slightly thicker dough and the longer fermentation process both contribute to a crust that is crispier and more flavorful compared to bagels made with commercial yeast.
4. Caramelization of Natural Sugars:
   As sourdough dough ferments, it naturally develops sugars that caramelize when exposed to heat. These sugars create a rich, deep flavor in the crust, which contrasts with the more neutral taste of a commercial yeast-based bagel. The combination of this deeper flavor profile and the better-developed crust results in a satisfying crunch that enhances the overall bagel-eating experience.

The Overall Experience: Sourdough vs. Traditional Bagels

In summary, sourdough bagels excel in both texture and crust. The chewy, dense interior and crispy, flavorful crust come together to create a bagel that stands apart from traditional bagels made with commercial yeast. The slow fermentation of sourdough dough results in a more complex flavor and a richer, more satisfying texture, while the natural fermentation process contributes to a crust that is not only crispier but more delicious. If you’re looking for a bagel with more depth of flavor, a perfect balance of chewiness and crunch, and a crust that holds up beautifully, sourdough bagels are undoubtedly the superior choice over traditional, yeast-leavened bagels.

2) Essential Ingredients for Perfect Sourdough Bagels

Choosing the Right Flour for Bagels

Bread Flour vs. All-Purpose Flour

When making bagels, the type of flour you choose plays a crucial role in determining the texture, structure, and overall quality of the finished product. The two most common flours used for bagels are bread flour and all-purpose flour, and each has distinct characteristics that affect the outcome of your bagels.

1. Bread Flour:
   • Higher Protein Content: Bread flour has a higher protein content (typically around 12-14%) compared to all-purpose flour, which usually contains 10-12% protein. The higher protein in bread flour translates into more gluten formation when the dough is mixed and kneaded. Gluten is essential for creating the chewy, elastic texture that bagels are known for. The increased protein content in bread flour provides the structure and strength that is necessary for the dough to hold its shape while rising and baking, giving the bagels their signature chew.
   • Better for Chewy Bagels: The strong gluten network developed by bread flour is ideal for bagels, which are meant to have a dense, chewy texture. This is why most traditional bagel recipes recommend using bread flour. It helps create that perfect balance of crunch on the outside with a dense, chewy interior that is the hallmark of a great bagel.
   • Structure and Rise: The higher protein content also helps bread flour to hold up during the fermentation and boiling processes, ensuring the bagels retain their shape and don’t become too soft or airy. This is especially important when making sourdough bagels, as the dough benefits from the extra strength to maintain its shape throughout the slow fermentation process and boiling.
2. All-Purpose Flour:
   • Lower Protein Content: All-purpose flour has a lower protein content, making it less ideal for bagels. The lower protein means that the dough may not develop as much gluten, resulting in a softer, more delicate texture. While you can still make bagels with all-purpose flour, the texture will be lighter and less chewy than if you used bread flour.
   • Versatility: All-purpose flour is a more versatile flour and is commonly used in a wide variety of baked goods. It can be a good option if you’re making bagels as a beginner or if you prefer a lighter texture, but it won’t give you the same dense, chewy texture that bread flour will. For a traditional bagel experience, bread flour is generally the better choice.

Why High-Gluten Flour is Key to Chewy Bagels

For the ultimate chewy bagels, high-gluten flour is the best option. While bread flour provides a good amount of protein and structure, high-gluten flour contains even more gluten-forming proteins—sometimes as high as 14-15%. This makes it even more effective at creating the dense, chewy texture that is a signature of a good bagel.

1. Enhanced Gluten Development:
   Gluten is what gives bagels their signature chewy texture. The more gluten there is in the flour, the more the dough will stretch and hold its shape. High-gluten flour encourages the formation of a strong gluten network, which gives the bagels their necessary elasticity and chewiness. Without enough gluten, the bagels would lack the structure to rise properly, and they would end up too soft or crumbly.
2. Tighter Crumb Structure:
   The high level of gluten in high-gluten flour also leads to a tighter crumb structure in the finished bagel. This helps produce a denser, more satisfying interior. The tighter gluten strands trap air bubbles within the dough, resulting in a chewy texture that is both firm and resilient, making each bite of your bagel feel substantial.
3. Boiling Benefits:
   Bagels are typically boiled before baking, which is what gives them their unique texture. High-gluten flour makes the dough more robust and better able to withstand the boiling process. The dough’s elasticity ensures that the bagels don’t lose their shape or become too soft during the short boiling time. This helps maintain a dense, chewy crumb while also contributing to the formation of a thick, crispy crust once baked.
4. Better Structure During Fermentation:
   When making sourdough bagels, using high-gluten flour ensures that the dough remains firm and holds its structure throughout the extended fermentation process. The dough benefits from the additional strength of high-gluten flour as it slowly rises and develops its flavor. Sourdough bagels require a strong, well-developed gluten network to hold up through the slow fermentation and proofing, and high-gluten flour is perfect for this.

Which Flour Should You Choose?

• For Traditional Bagels: If you’re looking for that classic bagel texture—dense, chewy, and with a slightly crisp crust—opt for bread flour. It provides a balance of high protein content and structure while maintaining that chewy texture that is a signature characteristic of bagels.
• For Extra Chewiness: If you’re aiming for a truly chewy bagel with a denser crumb and a firmer, more resilient texture, high-gluten flour is the way to go. It’s especially important for making sourdough bagels, where the longer fermentation time can benefit from the stronger gluten structure provided by high-gluten flour.
• For Lighter Bagels: If you prefer a lighter, less chewy bagel, all-purpose flour can be used, though you’ll likely sacrifice some of the traditional bagel texture. All-purpose flour may result in bagels that are fluffier and softer, but they won’t have the same structure or chewiness.

In conclusion, bread flour is generally the best option for making bagels, providing the right balance of chewiness and structure. If you want to take it a step further and achieve the most authentic, chewy bagels possible, high-gluten flour is your ideal choice, especially for sourdough bagels where the dough benefits from a stronger gluten network. Choosing the right flour is a crucial step in bagel-making, as it directly influences the texture and structure of your bagels, ensuring that you achieve the perfect chew every time.

The Role of Water in Bagel Dough

Why Water Quality Matters in Baking

Water is one of the fundamental ingredients in bagel dough, and its quality can significantly impact the outcome of your bagels. While water might seem like a simple and passive ingredient, it plays an essential role in activating the yeast, hydrating the flour, and shaping the dough’s consistency. The quality of the water you use can affect the dough’s texture, rise, and even the flavor of the bagels.

1. Water Hardness:
   The hardness of water refers to the amount of dissolved minerals, such as calcium and magnesium, present in the water. Hard water can sometimes produce denser, tougher dough, as the minerals in the water interact with the proteins in the flour. On the other hand, very soft water, which has fewer minerals, may not provide the necessary structure to develop the dough fully, potentially leading to a dough that is too sticky or weak. Ideally, you want water with a balanced level of minerals—neither too soft nor too hard. If you’re using water with high mineral content, it might benefit from being filtered or softened slightly to ensure the dough develops correctly.
2. Chlorine and Chloramine in Tap Water:
   Many municipal water supplies treat their water with chlorine or chloramine to disinfect it. While safe for drinking, these chemicals can negatively affect yeast activity, potentially slowing down fermentation and altering the flavor of the dough. If you’re using tap water, it’s a good idea to let it sit for a few hours to allow the chlorine to evaporate, or you could use filtered or bottled water to avoid any negative impact on your dough’s rise and flavor. Chloramine is harder to remove by simple evaporation, so a filtration system or using bottled water might be the best solution.
3. Mineral Content and Dough Development:
   Water with certain minerals, particularly calcium, can improve the dough’s structure by strengthening the gluten network. Calcium strengthens the bonds between gluten molecules, which is essential for developing a dough that holds its shape and can withstand the boiling and baking processes. If you’re using filtered water, ensure it doesn’t strip too many beneficial minerals, which can weaken the dough’s structure. If you’re concerned about water quality, using spring water or filtered water is a good practice to ensure that your dough has the ideal balance of minerals for optimal texture and rise.

How to Get the Right Consistency for Bagel Dough

The consistency of your bagel dough is crucial to achieving that perfect bagel texture—dense, chewy, and able to hold its shape during both the fermentation and boiling processes. Getting the right consistency for bagel dough requires careful attention to the hydration of the dough, which is influenced by the amount of water you use in relation to the flour.

1. The Importance of Hydration: Bagel dough typically requires a relatively low hydration compared to other types of bread dough. This means you’ll need less water than you would for a softer, airier bread, as bagels are meant to be dense and chewy. The typical hydration level for bagel dough is around 60-65%—for example, if you are using 1,000 grams of flour, you will use about 600-650 grams of water. This lower hydration allows the dough to be firm and stiff, which is essential for developing the chewy texture that defines bagels.
2. Adjusting Water for Consistency:
   When adding water to your bagel dough, it’s essential to go slowly and adjust as needed. Start by adding about 80% of the water called for in the recipe and mix the dough. Assess its consistency—it should be stiff but still manageable. If the dough is too dry and difficult to knead, add more water a small amount at a time. If the dough is too sticky, you may need to add a little more flour. The goal is to achieve a dough that is smooth, slightly tacky but not sticky, and elastic enough to hold its shape when shaped into bagels.
3. Kneading the Dough for the Right Texture:
   Once the water is properly incorporated into the flour, kneading becomes the next critical step. Kneading activates the gluten, which strengthens and develops the dough’s structure. For bagels, kneading should be firm and deliberate. The dough should become smooth, elastic, and stiff enough that it doesn’t easily tear but still provides a slight stretch. It’s essential to knead the dough long enough (about 8-10 minutes by hand) to develop the right texture. You’ll know it’s ready when it feels firm, smooth, and slightly tacky to the touch.
4. Resting and Hydration Balance:
   After kneading, allow the dough to rest for a short period—usually about 10-15 minutes. This resting period helps the flour fully absorb the water and allows the gluten to relax, making it easier to shape the bagels. If your dough feels too dry after resting, it may need a bit more water to bring it to the right consistency. The dough should be stiff, yet able to hold its shape when shaped into rounds.
5. Understanding Dough Stickiness:
   Bagel dough should not be too sticky. While a slight tackiness is expected due to the lower hydration and the flour used, overly sticky dough can make the bagel-shaping process more difficult. It will stick to your hands, the work surface, and may not hold its shape during the boiling process. If your dough is too sticky, it is a sign that there may be too much water or the flour used may not be ideal. A proper bagel dough consistency should allow you to form the dough into smooth, firm balls without excessive stickiness, and it should not tear easily when stretched.

How to Test Water and Dough Consistency

If you’re unsure whether your dough has the right consistency, you can perform a simple “windowpane test.” Stretch a small piece of dough between your fingers. If it forms a thin, translucent “windowpane” without tearing, the dough has developed enough gluten and is ready to rest or shape. If the dough tears easily, you need to knead it for a little longer to build more strength.

In Summary

Water quality and consistency are essential components in making the perfect bagel dough. Using filtered or spring water with the right mineral balance helps create a dough that is firm yet manageable, ensuring the bagels have the perfect chewy texture and structure. The hydration level should be relatively low compared to other breads, resulting in a dough that is stiff and easy to shape. Paying close attention to the water-to-flour ratio, kneading the dough thoroughly, and performing tests for texture will ensure that your dough is in optimal condition, leading to perfect bagels with a chewy interior and crisp crust. The water’s role in activating the yeast and fully hydrating the flour makes it one of the most important elements in achieving a flawless bagel.

Using Sourdough Starter and Yeast

How Much Starter to Use for the Best Results

When making sourdough bagels, the amount of sourdough starter you use is essential for achieving the right flavor and texture. The starter contains both wild yeast and lactic acid bacteria, which help to ferment the dough slowly, giving sourdough bagels their signature tangy flavor and chewy texture. The key is determining how much starter to use to ensure proper fermentation without overwhelming the dough.

1. Starter to Flour Ratio: A general guideline for sourdough bagels is to use about 20% to 30% of the flour weight in starter. This means if you’re using 1,000 grams of flour for your bagel dough, you would typically add 200-300 grams of active sourdough starter. This ratio allows for the wild yeast and bacteria in the starter to have enough time to properly ferment the dough, which is particularly important for sourdough bagels as they rely on a slow rise for their distinctive texture and flavor.
2. Starter Activity:
   The activity of your starter also impacts the amount you’ll use. If your sourdough starter is very active, you may be able to use less, as the yeast will be able to ferment the dough more efficiently. If your starter is weaker or less active, you may need to use a little more to achieve the desired fermentation level. Always ensure that your starter is fully ripe (fed and bubbly) before using it in your bagel dough. A healthy, active starter will promote a stronger rise and better flavor development.
3. Autolyse Stage:
   Some bakers prefer to incorporate the starter at the autolyse stage, which is a period of resting the flour and water before adding the starter and salt. This technique allows the flour to fully hydrate and the gluten to begin developing, resulting in a better dough structure. If you’re using the autolyse method, you might add a smaller portion of the starter initially (about 10% of the flour weight), and then incorporate the rest after the resting period. This can help enhance dough extensibility, making it easier to shape the bagels.
4. Adjusting for Different Starter Strengths:
   If you find your dough isn’t fermenting quickly enough or isn’t rising as expected, it might be a sign that you need to use more starter or allow for a longer fermentation time. Conversely, if the dough is rising too fast, you can reduce the starter or lower the dough’s proofing temperature to slow down the fermentation.

Can You Use Only Sourdough Starter, or Do You Need Yeast?

A common question among home bakers is whether it’s necessary to use both sourdough starter and commercial yeast in bagel dough or if the sourdough starter alone is sufficient. The answer depends on your desired flavor, texture, and fermentation timeline.

1. Using Only Sourdough Starter (Wild Yeast):
   • Flavor: Using only sourdough starter to leaven your bagels will give you a more complex, tangy flavor. The wild yeast in sourdough starter ferments the dough slowly, creating the characteristic sour taste that many people love in sourdough bread and bagels.
   • Fermentation Time: One thing to keep in mind is that wild yeast ferments dough more slowly than commercial yeast. If you decide to rely solely on the sourdough starter, the bagel dough will need a longer fermentation period, often 12-16 hours for bulk fermentation. This slow fermentation allows the wild yeast and bacteria to develop flavor, but it also means you’ll need more time and patience. You’ll need to plan ahead and give the dough plenty of time to rise.
   • Texture: Wild yeast can create a chewy and dense texture in the bagels. However, the rise may be slower and less pronounced than with commercial yeast, resulting in a denser crumb if you’re not careful with your fermentation times.
2. Using Both Sourdough Starter and Commercial Yeast:
   • Faster Rise: Many bakers opt to use both sourdough starter and commercial yeast to speed up the fermentation process while still benefiting from the complex flavor of the sourdough starter. Commercial yeast is much more active than wild yeast, so it helps to ensure a faster rise, reducing the overall fermentation time.
   • Improved Consistency: The use of commercial yeast in addition to sourdough starter helps to provide a more reliable and consistent rise, especially if you are short on time or if the wild yeast in your starter is not as active. Commercial yeast adds extra leavening power, which can be particularly beneficial in bagels that need to hold up during boiling.
   • Flavor Balance: While you won’t get the same depth of flavor that comes from using only sourdough starter, adding a small amount of yeast helps balance the rise without losing the signature sourdough tang. The yeast will still work with the sourdough starter to produce a chewy bagel with the right texture, while the sourdough starter will contribute that classic flavor.
3. Choosing the Right Method for You:
   • If you have time and patience: Using only sourdough starter is a great choice if you have the time for a longer fermentation process and want to let the natural yeast develop the dough slowly. This method gives the bagels more pronounced sourdough characteristics and a deeper flavor profile.
   • If you’re in a hurry or want more consistency: If you need a quicker rise and more predictable results, using both sourdough starter and a little commercial yeast might be the best approach. It strikes a balance between the classic sourdough flavor and a faster, more reliable rise.

Sourdough Starter vs. Commercial Yeast: Which Should You Use?

• For Traditional Sourdough Bagels: If you’re aiming for a pure sourdough experience with full control over flavor and texture, it’s best to use only sourdough starter. The wild yeast in the starter will ferment the dough more slowly, which means you’ll need a longer rise time, but you’ll enjoy a more pronounced sour flavor and chewy texture. Be prepared to give the dough plenty of time to develop, which may take several hours or even overnight.
• For a Quicker Rise or Consistent Results: If you’re looking for a faster process or want to ensure that your bagels rise well every time, adding a small amount of commercial yeast can be beneficial. The yeast will provide a more consistent rise and reduce the fermentation time while still allowing the sourdough starter to impart flavor and texture. You can also use the commercial yeast to help the dough rise faster if your starter isn’t as active or if you prefer a slightly more neutral flavor.

In Summary

The amount of sourdough starter you use and whether you combine it with commercial yeast depends on your preference and how much time you have for the fermentation process. A typical ratio is 20-30% starter to flour, but this can vary depending on the activity of your starter and your desired fermentation timeline. Using only sourdough starter will give you more complex flavors and a traditional sourdough experience, but it requires more time for fermentation. Adding commercial yeast to the mix can speed up the process and ensure a more consistent rise, although it will result in a less tangy flavor profile. Whether you opt for wild yeast alone or a combination of both, the choice depends on your priorities—whether it’s the rich flavor of sourdough, the speed of commercial yeast, or a balance of both.

3) Step-by-Step Guide to Making Sourdough Bagels

Mixing the Dough for Your Sourdough Bagels

The Perfect Dough Texture for Bagels

When making sourdough bagels, achieving the right dough texture is crucial for getting that perfect chewy, dense, and slightly crusty result. The texture of your dough will determine the bagel’s interior structure and its overall feel when you bite into it. Bagel dough should not be too soft, airy, or sticky—this will result in a bagel that is too fluffy or lacking the desired chew. It should be firm, elastic, and slightly tacky, but not overly sticky.

1. Firm and Stiff Dough: Bagel dough needs to be relatively stiff in order to hold its shape during both the fermentation and boiling processes. This stiffness gives the bagel its characteristic chewy texture. The dough should not be too loose or slack like typical bread dough, which is meant to rise more freely. Instead, it should be dense, with just enough hydration to make the dough pliable but not overly sticky. Think of it as a dough that resists a little when you press into it but is still smooth and manageable.
2. Slightly Tacky but Not Sticky: The dough should feel slightly tacky to the touch but should not stick excessively to your hands or work surface. A slightly tacky dough will ensure that the bagels rise properly and develop a smooth surface when shaped. It should be firm enough to maintain its shape when shaped into a ball or ring. If the dough sticks too much, you may need to incorporate a little more flour to balance it out, but avoid adding too much flour, as this can alter the texture and make the dough too dry.
3. Elasticity: Bagel dough should be elastic enough to stretch slightly when kneaded but should not tear easily. The elasticity comes from the gluten development that occurs during kneading. The dough should hold its shape when pulled and return to its original form slowly. This elasticity is what helps the bagels maintain their shape through the fermentation and boiling processes, giving them that signature chew when baked.
4. Smooth and Uniform Texture: Once fully mixed, the dough should have a smooth, uniform texture. It should feel cohesive, with no pockets of flour or unevenly hydrated areas. This smoothness is key to ensuring that the bagels rise evenly and bake uniformly, leading to a consistent texture throughout.

Tips for Kneading Dough to the Right Consistency

Kneading is the process that develops the gluten in your dough and transforms it into a smooth, elastic ball that can hold its shape. While kneading might seem straightforward, there are a few tips that can help you achieve the perfect bagel dough consistency.

1. Use the Right Amount of Flour: Start with the amount of flour specified in the recipe, but remember that bagel dough should be firm, not sticky. You may need to adjust the flour amount as you go, depending on the humidity, flour type, and even your environment. Add flour in small increments if the dough feels too sticky, but try not to overdo it. Over-flouring can lead to a dry, tough dough, which will affect the bagel’s texture.
2. Knead with Purpose: Kneading for bagel dough should be firm and purposeful. Unlike bread dough that can be kneaded lightly, bagel dough requires a more deliberate technique. Knead the dough with the palms of your hands, pushing it forward, then folding it back on itself. Turn the dough a quarter turn every few kneads to ensure even development. You should knead the dough for about 8-10 minutes by hand or 5-7 minutes with a stand mixer. The dough should start to become smooth and elastic as the gluten develops.
3. Windowpane Test: To ensure that you’ve kneaded the dough enough and have developed enough gluten, you can perform the windowpane test. Take a small piece of dough and gently stretch it between your fingers. If it forms a thin, translucent “windowpane” without tearing, the dough has reached the right level of gluten development. If it tears too easily, continue kneading the dough for a few more minutes.
4. Hydration Adjustment: If at any point the dough feels too dry or stiff, you can sprinkle a few drops of water on the dough to loosen it slightly. However, be careful not to add too much water, as this could lead to a sticky dough that’s difficult to handle. If the dough becomes too sticky, add a small amount of flour, but always aim for a slightly tacky consistency rather than a dry or overly wet one.
5. Resting Period: After kneading the dough, it’s important to let it rest for about 10-15 minutes before shaping. This resting period, known as the autolyse stage, allows the dough to relax and the gluten to fully develop. It also helps the dough become more extensible, making it easier to shape the bagels. During this time, you should cover the dough with a damp cloth or plastic wrap to prevent it from drying out.
6. Don’t Overknead: While kneading is crucial for developing the right consistency, it’s also important not to overknead the dough. Overkneading can lead to a tough, overly dense bagel. If the dough feels too firm and is hard to stretch or shape, it could be a sign that you’ve overworked it. Take care to knead until the dough reaches the right elasticity and smoothness, but stop once it reaches that point.
7. Use a Stand Mixer (Optional): If you’re not keen on kneading by hand, you can use a stand mixer with a dough hook attachment. This is especially helpful if you’re working with a large batch of dough. Mix on low speed until the dough comes together, then increase to medium speed to knead for 5-7 minutes. The stand mixer will do most of the work for you, but always remember to check the dough’s consistency to ensure it’s not too sticky or dry.
8. Temperature Control: Keep in mind that the temperature of the dough affects its consistency. If your kitchen is very warm, the dough will hydrate more quickly, and you may need to add a little extra flour to keep it at the right texture. Conversely, if the dough is too cold, it may be harder to knead and less elastic. A warm environment is ideal for kneading and proofing, but the dough should never be so hot that it affects yeast activity or gluten development.

In Summary

Mixing and kneading the dough for sourdough bagels is an essential step in achieving the ideal bagel texture. The dough should be firm, slightly tacky, and elastic—never too soft or sticky. The key to reaching the right consistency is a combination of the right flour-to-water ratio, proper kneading technique, and a little patience. Be mindful of the dough’s hydration, knead it deliberately for 8-10 minutes, and use the windowpane test to ensure proper gluten development. By following these tips, you’ll create a dough that’s easy to work with, holds its shape well, and results in chewy, flavorful bagels with the perfect texture every time.

Shaping and Boiling Bagels

The Bagel Shaping Technique That Works Every Time

Shaping your bagels properly is crucial to achieving the classic round, smooth, and uniform shape that defines bagels. While the shaping process might seem simple, it requires some technique to ensure that the bagels bake evenly, hold their structure, and maintain the perfect chewy texture. The method used to shape bagels also influences how they will respond to the boiling process and ultimately, how they’ll bake in the oven.

1. Divide and Rest the Dough: After your dough has fermented and you’ve completed the initial kneading, divide the dough into even portions. A typical bagel recipe will yield between 8-12 bagels, depending on the size you prefer. Once the dough is divided, allow it to rest for about 10-15 minutes. This rest period is important because it gives the dough time to relax, making it easier to shape without resistance. This is also the time to ensure that the pieces of dough are uniform in size for consistent bagels.
2. Shape into a Ball: The first step in shaping bagels is rolling each portion of dough into a tight ball. To do this, gently pull the edges of the dough under itself to create a smooth surface on top, pinching the dough underneath. This will create a taut ball that holds its shape, which is important for even baking. It’s important not to overwork the dough, as this could result in dense bagels. The goal is to create a smooth, uniform ball that will later be shaped into a ring.
3. Forming the Hole: The most iconic feature of a bagel is, of course, the hole in the center. To shape the bagel, you need to create this hole without deflating the dough too much. The technique that works every time is as follows:
   • Take your dough ball and, using your thumb, press a hole in the center.
   • Slowly stretch the dough outward with your fingers, working around the ball to form an even hole.
   • As you stretch the dough, ensure that the edges remain even, and try not to stretch too much in one place, as uneven stretching can cause the bagels to bake with lopsided holes or overly thick areas.
   The hole should be large enough that it doesn’t close up during baking, but not so large that the bagel looks like a flat disk. Aim for a hole that’s about 1.5 to 2 inches in diameter. Keep in mind that the hole will shrink somewhat as the dough rises during fermentation and when it’s boiled, so don’t be afraid to make it a little larger than you think it should be.
4. Rest After Shaping: After you’ve shaped all your bagels, it’s important to allow them to rest for 30 minutes to an hour. This resting period gives the bagels a chance to rise slightly and relax further, which helps them maintain their shape during boiling. If you skip this resting period, the bagels may collapse or lose their shape during the boiling process. Cover the shaped bagels with a damp towel or plastic wrap to prevent them from drying out.
5. Shaping Tips:
   • Even Portions: Be sure to divide the dough into even portions so each bagel is roughly the same size. This ensures that the bagels bake at the same rate and have a uniform appearance.
   • Don’t Overwork the Dough: Bagel dough is meant to be firm and dense, but if you overwork it while shaping, you could cause it to lose its structure and become too tough. Handle the dough gently during shaping to preserve its natural texture.
   • Hole Size: Don’t worry too much if the holes look a bit uneven at first. Once you’ve stretched the dough, the holes should round out during resting, and the final shape should be relatively uniform.

Why Boiling Your Bagels is Crucial for the Right Texture

Boiling bagels is a defining step in bagel making. It’s the key factor that gives bagels their characteristic chewy texture and glossy, golden-brown crust. Boiling helps set the bagel’s structure before it bakes in the oven, ensuring that it holds its shape and achieves the right texture.

1. Sets the Structure: Boiling the bagels helps to set the dough’s structure before baking. As the bagels boil, the starches on the outer layer of the dough gelatinize, which creates a firm, protective layer around the dough. This helps the bagels retain their shape during the oven bake, preventing them from spreading out or becoming flat. The boiling process gives bagels their characteristic dense crumb and prevents them from being too airy or fluffy, which is key to achieving the authentic bagel texture.
2. Creates the Chewy Texture: The chewiness that bagels are known for comes from the way the dough is boiled. When you boil the bagels, the outer layer of the dough absorbs moisture, but because the dough is dense, it doesn’t fully absorb the water. The outer layer becomes firm and chewy while the interior remains soft but structured. This results in that perfect bite that makes bagels so satisfying.
3. Improves the Crust: Boiling also affects the crust of the bagel. When the bagels are placed in boiling water, the heat causes the surface starches to set quickly, and they become shiny. This layer of starch helps to create a crisp, golden-brown crust when the bagels are baked. Without the boiling step, bagels would lack that distinctive, crisp outer texture, resulting in a softer, bread-like crust rather than the classic chewy, shiny bagel exterior.
4. Additions to Boiling Water: Some bakers add ingredients to the boiling water to enhance the flavor and texture of their bagels. The most common additions are baking soda or honey:
   • Baking Soda: Adding baking soda to the water helps raise the pH of the water, which gives the bagels a more deeply golden, crisp crust. This also enhances the Maillard reaction, the chemical reaction that creates browning during baking. Baking soda also helps the dough set faster, contributing to a firmer texture.
   • Honey or Malt Syrup: A small amount of honey or malt syrup in the boiling water can add a touch of sweetness to the bagels and contribute to a beautiful, golden color on the crust. The sugar in these ingredients helps the bagels brown evenly while also imparting a subtle sweetness.
5. Boiling Time: The time spent boiling your bagels is also an important factor. Boil the bagels for about 1 to 2 minutes per side. The exact time will depend on the size of your bagels and how thick or thin you want the crust to be. Shorter boiling times result in a softer crust, while longer boiling times produce a thicker, chewier crust. Be mindful not to over-boil, as this could lead to overly dense bagels with too tough an exterior.
6. Boiling Tips:
   • Do Not Overcrowd the Pot: When boiling the bagels, don’t overcrowd the pot. Add a few bagels at a time to ensure that the water stays at a high boil. Overcrowding can cause the water temperature to drop, affecting the bagels’ texture and shape.
   • Boil with Lid On or Off: Boiling bagels with the lid on helps to maintain the water temperature. However, keep an eye on the water level to make sure it doesn’t boil over.
   • Use a Slotted Spoon: Use a slotted spoon or a mesh skimmer to gently flip the bagels in the water and remove them after the boiling time. This helps to drain excess water and prevents them from sticking to one another.

In Summary

Shaping and boiling bagels are two of the most important steps in bagel making, each contributing to the bagel’s final texture, appearance, and flavor. Shaping the dough into smooth, uniform balls and forming the iconic hole requires careful handling and attention to detail, while the boiling process is what gives bagels their distinctive chewiness and crisp, golden-brown crust. Boiling bagels for the right amount of time ensures that the dough sets properly and develops that desirable chewy texture, while adding ingredients like baking soda or honey to the boiling water can enhance the flavor and appearance of the bagels. With the right shaping technique and boiling method, you’ll be able to craft perfect sourdough bagels that have a classic, satisfying texture.

Baking the Bagels to Perfection

The Ideal Oven Temperature for Crispy Bagels

Baking your bagels at the right temperature is key to achieving that perfectly crispy, golden-brown crust and the soft, chewy interior that bagels are known for. The temperature of your oven can dramatically affect the final texture and color of your bagels, so it’s important to get it just right. Too high, and you risk burning the crust without fully cooking the inside; too low, and you might end up with soft bagels that lack the characteristic chewiness and crispness.

1. Preheat Your Oven to 475°F (245°C): For optimal bagel baking, preheat your oven to 475°F (245°C). This high temperature is ideal for creating a crispy, well-browned crust while allowing the interior to remain tender and chewy. The initial burst of heat helps to set the structure of the bagels quickly, allowing them to rise evenly and develop a thick, glossy crust. If your oven has a convection setting, you can use it to circulate the heat more evenly, but keep an eye on the bagels, as they might bake slightly faster.
2. Baking Stone or Baking Sheet: To achieve the best results, consider using a baking stone or pizza stone to bake your bagels. A baking stone retains heat very effectively, ensuring an even bake and helping to produce a crispy bottom. Preheat the stone along with the oven to ensure that it’s hot when you place your bagels on it. If you don’t have a baking stone, you can use a baking sheet, but a stone is ideal for producing the crispest crust. If you’re using a baking sheet, make sure to line it with parchment paper to prevent the bagels from sticking.
3. Steam for a Crispier Crust: Many bakers add steam to the oven when baking bagels to enhance the crispness of the crust. To do this, you can place a pan of hot water at the bottom of the oven during the first few minutes of baking. The steam helps to keep the bagels moist on the outside while allowing the crust to crisp up perfectly. Alternatively, you can mist the bagels with water just before placing them in the oven to simulate this effect.
4. Position the Racks Correctly: Place your baking stone or sheet in the middle of the oven to allow the bagels to bake evenly. Too high, and the tops of the bagels may brown too quickly; too low, and the bottoms could burn before the tops are golden. The middle rack gives your bagels the best chance to bake consistently, creating a nice balance between a crisp top and bottom.

How to Check for Doneness and Avoid Overbaking

Knowing when your bagels are perfectly baked can be tricky, but there are a few methods to check for doneness and avoid overbaking. Bagels should have a golden-brown, slightly crispy crust on the outside, with a soft, chewy interior.

1. Visual Cues: The most obvious way to determine whether your bagels are done is by their color. The bagels should be a deep golden-brown on both the tops and the bottoms, with the crust looking firm and slightly crispy. If the bagels are still pale, they likely need more time in the oven. You can rotate the baking sheet halfway through baking to ensure the bagels bake evenly.
2. Sound Test: One of the best ways to check for doneness is to tap the bottom of the bagel gently. A properly baked bagel will have a hollow sound when you tap it, which means the interior is fully baked and the structure is set. If the sound is dull or muffled, the bagel may need more time in the oven.
3. Check for Firmness: If you’re unsure based on the color or sound, you can gently press the top of the bagel. It should feel firm to the touch with a slight give but not soft or squishy. If the bagel feels overly soft, it’s likely not done yet. The firm texture is essential for achieving that chewy bagel bite and indicates that the crust has properly set.
4. Time Guidelines: Baking bagels typically takes 20-25 minutes depending on the size of the bagels and the temperature of your oven. Start checking the bagels after about 15 minutes, but don’t open the oven door too often, as this can cause the temperature to fluctuate and affect the baking process. If you’re baking larger or thicker bagels, they may need a few extra minutes, so be patient and keep an eye on them.
5. Avoid Overbaking: Overbaking your bagels can lead to a dry, overly tough texture that detracts from the chewy interior and crispy crust that makes bagels so delicious. If you notice that the bagels are getting too dark or starting to crack, they’re likely done. A slightly darker color is fine, as it adds to the crispy texture, but bagels should not be burnt or overly dark.
6. Use an Oven Thermometer: Oven temperatures can often be inaccurate, which can lead to uneven baking. If you find that your bagels are either underbaked or overbaked regularly, consider using an oven thermometer to ensure your oven is reaching the correct temperature. An accurate oven will help you achieve consistent results every time you bake your bagels.
7. Cooling After Baking: Once the bagels are done, remove them from the oven and let them cool on a wire rack for at least 10-15 minutes. This allows the bagels to finish setting up and ensures that the crust remains crisp as it cools. Avoid leaving bagels on the baking sheet, as the residual heat could cause them to become soggy. Cooling also helps the interior crumb set, making for a more satisfying texture when you cut into them.

In Summary

Baking bagels to perfection requires careful attention to oven temperature, timing, and visual cues. Preheat your oven to 475°F (245°C) for a golden, crispy crust and use a baking stone for the best results. Add steam to the oven to enhance the crust’s crispness and check for doneness by tapping the bagels for a hollow sound, pressing gently to check for firmness, and ensuring they have a deep golden-brown color. Avoid overbaking to preserve the chewy texture of the bagels and use an oven thermometer for consistent results. With these tips, you’ll be able to bake sourdough bagels that are perfectly crispy on the outside and delightfully chewy on the inside every time.

4) Common Mistakes to Avoid When Making Sourdough Bagels

Overproofing or Underproofing the Dough

The proofing (or fermentation) stage is one of the most critical steps in making sourdough bagels. Getting the rise time just right is essential for achieving the ideal texture and flavor. Both overproofing and underproofing the dough can negatively affect the final result, leading to either flat, dense bagels or bagels that have an overly airy texture with no chew.

Signs of Overproofed Bagel Dough

Overproofing occurs when the dough ferments for too long, leading to an excess of gas bubbles trapped in the dough. While proofing is meant to allow yeast (or sourdough starter) to consume sugars and produce carbon dioxide to make the dough rise, leaving the dough to rise too long can lead to several issues.

1. Dough Becomes Too Puffy: When bagel dough is overproofed, the dough becomes too puffy and soft. It will have expanded to the point where it might begin to look and feel too airy, with large pockets of gas trapped inside. While this might seem desirable, it can actually cause bagels to lose their characteristic chewy texture, resulting in a bagel that’s overly soft and lacking the desired density.
2. Dough Sinks After Shaping: After shaping the bagels, if you gently press them, they may collapse or deflate. This is a clear sign that the dough has been overproofed. The dough has already risen too much and is unable to support its own structure, causing it to lose shape. Instead of maintaining the firm, slightly risen look, overproofed dough will sink or spread out when handled.
3. Dough May Be Sticky and Wet: An overproofed dough may feel excessively sticky to the touch. When you handle it, it might feel like the dough is too wet or overly elastic, lacking the smoothness or firmness you’d expect in bagel dough. Overproofing weakens the dough structure, making it harder to handle and shape.
4. Slightly Sour or Alcoholic Smell: Overproofing can result in the dough developing an overly sour or even alcoholic odor. This happens because the yeast ferments the dough for too long, producing excess acids or alcohols that can overpower the more subtle sourdough flavor. While a slight tang is desired in sourdough bagels, an overly sour or yeasty smell means the dough has fermented too long.
5. Weak Structure After Boiling: When bagels are boiled after overproofing, they may not hold their shape properly. The dough structure will be too weak, and the bagels may become misshapen, deflate in the boiling water, or cook unevenly. Instead of holding that classic chewy texture, the overproofed bagels can end up flat or deflated after baking.

Signs of Underproofed Bagel Dough

On the opposite end of the spectrum, underproofing occurs when the dough doesn’t rise enough before it’s baked. This happens when the dough is allowed to ferment for too short a period, meaning the yeast hasn’t had time to produce enough gas to create the proper rise. Underproofing results in bagels that are dense, heavy, and lack the desirable airy pockets inside.

1. Dough Doesn’t Rise Much: Underproofed dough will not rise as much during the initial fermentation phase, and it may appear dense or too firm to the touch. If you press the dough with your finger and it doesn’t spring back slightly or if it stays indented, it’s likely underproofed. It should have expanded somewhat during proofing, but if it hasn’t, the bagels will not have the proper texture.
2. Bagels Are Dense and Heavy: Underproofed bagels are dense, heavy, and lack the typical chewy interior. They will have a tight crumb with little to no air pockets, making them more like a dense bread roll than a traditional bagel. If your bagels feel overly heavy or difficult to chew, underproofing may be the culprit.
3. No Volume Expansion During Boiling: One sign of underproofed dough is that the bagels won’t expand much during the boiling process. Underproofed dough has a tight structure, so when it’s dropped into the boiling water, it doesn’t puff up as much as it should. Bagels should rise and puff slightly in the boiling water, indicating that the dough has enough gas to expand.
4. Dry, Tough Crust After Baking: Underproofed bagels may have a dry, tough crust after baking because the dough hasn’t had enough time to develop its structure. The bagels may bake too quickly on the outside without the proper internal expansion, leading to a hard and unyielding crust. The interior will be dense, and the bagel will lack the soft, chewy texture you want.
5. Lack of Flavor Development: Proper fermentation time helps to develop the bagel’s flavor profile, with the yeast or starter contributing subtle sour and rich notes. Underproofed dough doesn’t ferment enough, leading to a flat flavor with little complexity. Bagels made from underproofed dough may taste bland or overly yeasty with little depth.

How to Get the Right Rise Time

Achieving the perfect rise time is all about balancing the factors of time, temperature, and hydration. Here are some tips to help you get the right rise time for your sourdough bagels, so they are neither overproofed nor underproofed:

1. Pay Attention to Room Temperature: The temperature of your dough’s environment plays a big role in how quickly it ferments. At room temperature (around 70°F to 75°F / 21°C to 24°C), sourdough dough will typically rise in 2 to 3 hours for the first fermentation (bulk fermentation) and 30-60 minutes for the second rise (after shaping). If your kitchen is cooler, the dough will take longer to rise. On the other hand, if it’s too warm, the dough may rise too quickly, leading to overproofing. Adjust the rise times based on the temperature of your environment.
2. Use the Poke Test: A simple way to check if your dough has proofed properly is by performing the poke test. Gently poke the dough with your finger. If the dough springs back slowly and leaves a small indentation, it’s perfectly proofed. If the dough springs back quickly, it’s underproofed and needs more time. If the dough doesn’t spring back at all and the indentation remains, it’s overproofed and likely too far gone for optimal bagels.
3. Adjust Rise Times Based on Your Starter: The strength of your sourdough starter will impact the rise time. If you’re using a very active, well-fed starter, the dough may proof more quickly, so keep a close eye on it. If your starter is less active, you may need to allow the dough more time to rise. The key is to monitor the dough carefully rather than strictly following a clock.
4. Retard the Dough in the Fridge (Cold Fermentation): If you’re concerned about overproofing, consider using a technique called cold fermentation, where you place the dough in the refrigerator after the initial rise. Cold fermentation slows down the fermentation process, allowing you to ferment the dough more slowly and giving you more flexibility with the timing. Cold-fermented dough can develop better flavor and texture, and it’s easier to control the rise time without worrying about the dough becoming overproofed.
5. Don’t Rush the Proofing: Sourdough bagels benefit from a slower fermentation process, which allows the dough to develop flavor and structure. Try not to rush the proofing stages by adding too much heat or forcing the dough to rise faster than it naturally would. Patience is key when working with sourdough, as the slow fermentation leads to more complex flavors and a better texture in the finished bagels.
6. Be Flexible with Proofing Times: Proofing times can vary depending on factors such as dough hydration, ambient temperature, and the health of your starter. If you’re unsure, it’s always better to underproof slightly than overproof. You can always give the dough more time, but once it’s overproofed, it can’t be saved.

In Summary

Achieving the right proofing time for your bagel dough is essential for creating bagels with the perfect balance of texture and flavor. Overproofing leads to a dough that’s too puffy, weak, and sticky, while underproofing results in dense, heavy bagels with little flavor or rise. To get the perfect dough, focus on the temperature of your environment, use the poke test to check for the right level of proofing, and consider cold fermentation to control the timing and flavor development. With careful attention to proofing, you can avoid these common pitfalls and create delicious, chewy, and flavorful sourdough bagels every time.

Boiling at the Wrong Temperature

Boiling is a crucial step in the bagel-making process, contributing to the bagel’s texture, shape, and overall quality. The water temperature during boiling plays a significant role in how the dough interacts with the water, ultimately influencing the final texture and the characteristic chewy crust that defines a bagel. Boiling at the wrong temperature can lead to a variety of issues, from undercooked bagels to a lack of the desired chewiness. Let’s dive into why water temperature matters when boiling bagels and explore common boiling mistakes, along with ways to avoid them.

Why Water Temperature Matters When Boiling Bagels

1. Creates a Chewy Crust: One of the most important characteristics of a traditional bagel is its chewy, slightly crispy crust. The boiling process helps to set the crust before baking, which is crucial for achieving that classic bagel texture. If the water temperature is too low, the bagels will not set properly and may develop a softer, more bread-like crust. Conversely, if the water is at the optimal temperature, it will quickly form a thin layer on the bagel’s surface, helping to create a chewy, flavorful crust that’s the hallmark of a well-made bagel.
2. Ensures Proper Expansion: Boiling the bagels allows them to puff up slightly, a key step in achieving that perfect bagel shape. If the water is too hot, the bagels may puff up too quickly, causing the dough to burst or form a tough, uneven crust. If the water is too cold, the bagels may not expand enough, leading to dense, flat bagels that lack the ideal texture.
3. Helps the Dough Firm Up: The act of boiling bagels also firms up the dough, allowing them to hold their shape during baking. If the water is at the wrong temperature, the bagels may lose their structure and collapse. Boiling at the right temperature ensures the dough is set enough to maintain its shape during baking while also allowing the inside to remain soft and chewy.

Common Boiling Mistakes and How to Fix Them

1. Boiling Water That’s Too Hot Why it’s a problem: If the water is too hot (above 212°F / 100°C), the bagels can experience a number of issues. The dough might puff up too quickly, causing the bagels to become overly dense and losing the signature chewy texture. Excessive boiling temperatures can also cause the bagels to crack open or distort in shape, resulting in a misshapen appearance and uneven texture. How to fix it: To prevent this, ensure your water temperature stays around 205°F to 210°F (96°C to 99°C). At this temperature, the water is hot enough to set the crust and cause the bagels to puff slightly, but not so hot that it will cause rapid expansion or distortion. If you notice that the water is boiling too violently, reduce the heat slightly to maintain a gentle simmer rather than a full rolling boil.
2. Boiling Water That’s Too Cold Why it’s a problem: If the water is too cold, the dough won’t cook properly, resulting in flat, dense bagels. When the bagels are submerged in cold water, they won’t puff up as they should, and the crust won’t develop the crispness that makes bagels so enjoyable. Additionally, under-boiling can lead to bagels with a sticky texture that doesn’t hold up well during baking. How to fix it: Keep the water at the correct temperature—205°F to 210°F (96°C to 99°C)—and make sure that it’s simmering gently. You can adjust the temperature by turning the burner on and off or using a thermometer to monitor the water temperature. Always check the temperature before boiling the bagels, especially if you’re working with a stovetop where temperatures can fluctuate.
3. Adding Too Many Bagels at Once Why it’s a problem: If you add too many bagels into the pot at the same time, the water temperature will drop drastically. This results in undercooked bagels with a lack of proper rise and texture. The dough will also have difficulty expanding properly, and the bagels may turn out denser and with an uneven crust. How to fix it: Boil the bagels in small batches to avoid overcrowding the pot. Depending on the size of your pot, you should boil around 3-4 bagels at a time. This will help maintain the water temperature and allow each bagel enough space to float and puff up properly. Boiling smaller batches also ensures that the bagels cook more evenly.
4. Not Boiling Long Enough Why it’s a problem: The time you spend boiling the bagels is just as important as the water temperature. If the bagels aren’t boiled long enough, they won’t achieve that chewy, dense texture. The boiling time allows the exterior to firm up, giving the bagels their characteristic crust. Under-boiling can also result in bagels that collapse or deflate during baking. How to fix it: Boil your bagels for 1 to 2 minutes per side. This is enough time for the dough to firm up on the outside while remaining soft on the inside. If you like a thicker crust, you can extend the boiling time slightly, but be careful not to overdo it, as that can lead to overly tough bagels. For best results, flip the bagels halfway through to ensure an even texture on both sides.
5. Not Adding Enough Salt or Sweetener to the Water Why it’s a problem: Some bakers skip the addition of salt or sweeteners like honey or malt syrup in the boiling water, but this can affect the final appearance and flavor of your bagels. Salt helps to create a more crispy crust, while sweeteners can give the bagels a beautiful golden color and enhance the flavor. How to fix it: Add about 1-2 tablespoons of salt and/or 1-2 tablespoons of sugar or honey to the boiling water. This will help improve the bagel’s color, flavor, and overall texture. The salt enhances the bagel’s chewy, crisp exterior, and the sweetener encourages a richer golden-brown crust when baked.
6. Boiling Too Early After Shaping Why it’s a problem: If you boil the bagels immediately after shaping them without allowing them to rest, you risk distorting the shape. The dough needs time to relax after being shaped, otherwise, it may stretch back into an undesirable form during the boiling process. How to fix it: Let your shaped bagels rest for about 10-15 minutes before boiling them. This will allow the dough to relax, helping the bagels hold their shape better during the boiling and baking process. Resting the dough also helps with achieving a more uniform rise and texture.

The Right Boiling Technique

To boil bagels properly, follow these steps to get the best results:

1. Bring a large pot of water to a boil and then reduce to a simmer (around 205°F to 210°F / 96°C to 99°C). Add salt and sweetener if desired.
2. Gently drop in the bagels, being careful not to overcrowd the pot. Allow the bagels to float and rise to the surface.
3. Boil for 1 to 2 minutes per side, flipping them gently halfway through to ensure even cooking.
4. Once boiled, remove the bagels using a slotted spoon and transfer them to a baking sheet lined with parchment paper.

In Summary

Boiling your bagels at the correct temperature is crucial for achieving the perfect chewy texture and crisp crust. Water that’s too hot can cause the bagels to puff too quickly, while water that’s too cold will leave you with dense, poorly cooked bagels. To avoid these issues, keep the water at a simmering temperature between 205°F to 210°F (96°C to 99°C), boil bagels in small batches, and ensure you’re boiling for the correct amount of time. By avoiding common boiling mistakes and following these tips, you’ll be able to achieve that authentic, traditional bagel texture every time.

Incorrect Oven Temperature for Bagels

The oven temperature plays a crucial role in achieving the perfect bagel. Baking bagels at the wrong temperature can result in either a soggy, pale crust or an overbaked, overly darkened bagel that lacks the characteristic chewiness and texture. Getting the oven temperature just right is essential to the overall outcome of your bagels. Let’s dive into why baking time and temperature are so critical, and how you can achieve that ideal bagel crust.

How to Achieve the Perfect Bagel Crust

1. High Heat for a Crispy Exterior: Bagels require a high baking temperature to create that crispy, golden-brown crust while ensuring the inside remains soft and chewy. The ideal oven temperature for baking bagels is 475°F to 500°F (246°C to 260°C). This high heat allows the bagels to form a beautifully crisp crust almost immediately while also causing the dough inside to remain moist and chewy. If your oven temperature is too low, the bagels will not develop the proper crust, and the texture may end up soft or even doughy.
2. The Effect of Heat on the Crust: When bagels are baked in a hot oven, the surface of the dough quickly sets, locking in moisture and creating a nice crust formation. This creates the signature chewiness that we associate with traditional bagels. Additionally, high heat allows the Maillard reaction to take place, giving the bagels their golden-brown color and slightly toasted flavor. Baking at a lower temperature won’t allow this reaction to occur in the same way, resulting in pale, soft bagels that lack the rich flavor you expect.
3. Initial High Heat, Then Lowering the Temperature: Many experienced bakers recommend starting the baking process at a high temperature (around 475°F to 500°F / 246°C to 260°C) for the first 10-15 minutes to allow the crust to set quickly. After this initial period, you can reduce the oven temperature to 400°F to 425°F (204°C to 218°C) for the remaining baking time. This helps ensure that the inside of the bagel bakes evenly without overcooking the crust. Reducing the temperature midway through allows the bagel to cook through without burning, while still maintaining that ideal balance of a crispy crust and chewy interior.

Why Baking Time and Temperature Are Critical for Success

1. Baking Time and Oven Temperature Affect Crust Texture: The key to achieving the perfect bagel crust is the balance between baking time and temperature. If the temperature is too low, the bagel will bake for too long, and the crust will become overly thick and dry. If the temperature is too high, the bagels may brown too quickly on the outside while remaining undercooked on the inside. It’s important to achieve the right balance, ensuring the exterior develops a rich, crisp texture while the inside remains soft and chewy.
2. Preventing Soggy Bagels: Soggy bagels are often the result of insufficient heat during baking. When the oven temperature is too low, the bagels may not develop that proper crispy crust, leading to a softer, wetter exterior. A soggy bagel is also more likely to lose its shape or deflate after baking. Ensuring the oven is hot enough to create that immediate crust formation is essential to avoid this problem.
3. Achieving Even Browning: The Maillard reaction, which is responsible for the browning of foods, occurs most effectively at high temperatures. It not only adds flavor but also enhances the visual appeal of the bagels. If the temperature is too low, you might end up with bagels that are too pale and lack the inviting golden-brown color that signals a well-baked bagel. The correct temperature ensures even browning across the entire surface of the bagel, resulting in a bagel that’s visually appealing and full of flavor.
4. Ensuring the Bagels Rise Properly: If the oven temperature is too low, the bagels may not puff up properly, leading to dense, flat results. High heat is necessary during the initial part of baking to allow the bagels to expand slightly and rise, contributing to the chewy interior. This is especially important after boiling, as the bagels need a burst of heat to continue their rise during the first few minutes of baking.

Common Baking Mistakes and How to Avoid Them

1. Baking at Too Low a Temperature: Why it’s a problem: If you bake your bagels at a temperature lower than 475°F (246°C), the dough will bake too slowly, leading to a soft, pale crust. Low temperatures also prevent the Maillard reaction from occurring, resulting in a bagel that looks undercooked and has a lackluster flavor. How to fix it: Preheat your oven well in advance to 475°F to 500°F (246°C to 260°C), and make sure it reaches the desired temperature before placing your bagels inside. Use an oven thermometer if you’re unsure of your oven’s true temperature, as many home ovens can be inaccurate.
2. Not Preheating the Oven: Why it’s a problem: Failing to preheat your oven properly can lead to uneven baking. If the oven is not fully preheated before you put your bagels in, they won’t rise properly, and the crust will not form correctly. This can lead to bagels that are unevenly baked, undercooked in places, or lacking the ideal texture. How to fix it: Always preheat your oven for at least 15-20 minutes before baking your bagels. Make sure the temperature reaches the desired level before putting the bagels in, so they start cooking immediately upon entering the oven.
3. Baking for Too Long: Why it’s a problem: If you bake your bagels for too long, the crust may become overly hard or dark, and the interior could dry out. Overbaking can also cause the bagels to lose their soft, chewy texture, making them less pleasant to eat. How to fix it: Start by baking the bagels for 10-15 minutes at a high temperature to set the crust, then reduce the temperature to 400°F to 425°F (204°C to 218°C) for the remaining time. This will help the bagels bake evenly, ensuring a crispy exterior without overbaking the inside. Keep an eye on the bagels toward the end of the baking process to ensure they don’t burn.
4. Baking Multiple Sheets at Once: Why it’s a problem: If you try to bake multiple sheets of bagels at once, your oven temperature may fluctuate. This can cause the bagels to bake unevenly, leading to differences in color and texture across the bagels on different trays. How to fix it: To ensure even baking, bake bagels in batches, depending on your oven size. If you have a large oven and can fit multiple trays, make sure to rotate the trays halfway through the baking process to ensure even heat distribution. If you notice uneven browning or rising, move the trays to different positions in the oven to correct this.
5. Not Using a Baking Stone or Steel: Why it’s a problem: Without a baking stone or steel, your bagels might not bake evenly, and they may not develop the proper crust. A stone or steel retains and distributes heat more effectively, helping the bagels cook evenly and crisp up beautifully. How to fix it: Invest in a baking stone or baking steel for your oven. Preheat the stone or steel for at least 30 minutes before baking, as it will help create that crisp crust. You can also use a sheet pan if you don’t have a baking stone, but a stone or steel provides the most reliable results.

In Summary

Achieving the perfect bagel crust requires the right oven temperature and baking time. Baking at too low a temperature can result in a soft, pale crust, while baking at too high a temperature can cause the bagels to burn on the outside while remaining raw inside. To create bagels with the ideal texture and color, bake at 475°F to 500°F (246°C to 260°C) for the first part of the process, then reduce the temperature to 400°F to 425°F (204°C to 218°C) for the remainder of the baking time. Preheating the oven, avoiding overcrowding, and using a baking stone or steel can all help ensure that your bagels come out with the perfect crisp, golden-brown crust every time.

5) Flavor Variations and Toppings for Sourdough Bagels

Classic Toppings for Sourdough Bagels

One of the best parts of enjoying freshly baked sourdough bagels is the wide variety of toppings you can choose to personalize and elevate the flavor. Whether you prefer savory or sweet options, toppings can complement the tangy richness of the sourdough and enhance its texture. Let’s explore some classic topping choices, from sesame seeds and poppy seeds to the beloved everything bagel seasoning and sweet options like cinnamon sugar.

1. Sesame Seeds

Flavor Profile: Sesame seeds add a subtle nutty flavor and a nice crunch that perfectly complements the chewy texture of a bagel. The slightly toasted taste from sesame seeds enhances the rustic and earthy qualities of sourdough. They’re a classic topping that adds both flavor and visual appeal to the bagel.

How to Apply: To get an even coating, brush the shaped bagel with a little water or egg wash before sprinkling the sesame seeds. This helps them stick better during baking. You can use white sesame seeds for a more traditional look, or try black sesame seeds for a striking visual contrast. Sesame seeds are also commonly used in combination with other toppings like poppy seeds or even dried onions, making them versatile for creating different bagel varieties.

Why It’s Popular: Sesame bagels are a classic option for breakfast or lunch. The flavor of sesame seeds pairs well with various spreads, such as cream cheese, butter, or even savory toppings like smoked salmon or avocado. Their versatility makes them a go-to choice for those looking for a simple, yet flavorful bagel.

2. Poppy Seeds

Flavor Profile: Poppy seeds offer a mildly nutty flavor with a subtle crunch. Though small in size, these seeds have a distinctive taste that complements the sourdough bagel’s tangy crumb. The combination of the chewy bagel and the crunchiness of the poppy seeds creates a satisfying bite.

How to Apply: Just like sesame seeds, poppy seeds are typically applied by brushing the bagel dough with water or an egg wash before sprinkling. The water helps the seeds stick to the dough during baking. Poppy seeds can be used alone or in combination with other seasonings to create a unique flavor profile. Keep in mind that poppy seeds can sometimes leave a slight residue on your teeth, but many find their texture and taste worth it!

Why It’s Popular: Poppy seed bagels are another classic option enjoyed by many. These bagels pair wonderfully with a variety of spreads like cream cheese, or they can be used as a base for more elaborate toppings such as smoked salmon or egg salad. Their simplicity and mild flavor make them a staple topping choice in bakeries and bagel shops.

3. Everything Bagel Seasoning

Flavor Profile: One of the most beloved and popular bagel toppings is everything bagel seasoning, which is a bold combination of ingredients such as sesame seeds, poppy seeds, dried onion flakes, garlic powder, and salt. This seasoning brings a dynamic savory flavor to your bagel, with a perfect balance of tangy, garlicky, and slightly sweet notes. The seasoning gives a little kick to each bite, making it perfect for those who love a flavorful, well-seasoned bagel.

How to Apply: After shaping the bagel, brush it with an egg wash or a light layer of water to ensure the seasoning sticks. Generously sprinkle the everything seasoning on top before baking. The bagels will bake with a nice golden-brown crust, with the seasoning giving the bagels an irresistible aroma and flavor.

Why It’s Popular: Everything bagels are one of the most popular types of bagels available, and for good reason. The combination of garlic, onion, sesame, poppy seeds, and salt gives an irresistible flavor that pairs well with both savory and sweet toppings. It’s a go-to bagel choice for those who enjoy a more intense, savory experience. Whether you enjoy it with a spread of cream cheese, butter, or avocado, or prefer it with a topping like lox or egg and cheese, the everything bagel is a crowd-pleaser.

4. Sweet Bagel Options: Cinnamon Sugar

Flavor Profile: For those who enjoy a sweet breakfast or snack, cinnamon sugar is a popular topping that brings a warm, comforting flavor to sourdough bagels. The combination of ground cinnamon and sugar creates a balance of sweetness and spice that enhances the natural tanginess of the sourdough, making it a delicious option for those craving something sweeter.

How to Apply: To apply cinnamon sugar to your bagel, mix the sugar and cinnamon together in a small bowl. Brush the bagels with an egg wash or melted butter before sprinkling the cinnamon sugar generously on top. The sugar will caramelize slightly during baking, adding to the texture and flavor of the finished bagel. You can also experiment by mixing the cinnamon sugar into the dough itself for a deeper flavor profile.

Why It’s Popular: Cinnamon sugar bagels are a favorite among people who enjoy sweeter baked goods. This combination is especially popular for breakfast, served with a cup of coffee or tea. It can be enjoyed on its own, or it pairs beautifully with other sweet toppings like cream cheese or nut butter. It’s also a great choice for afternoon snacks or a treat for kids.

5. Garlic and Onion Toppings

Flavor Profile: If you’re looking for an extra savory kick, garlic and onion toppings are a perfect choice. You can opt for dried garlic flakes, granulated garlic, or even freshly roasted garlic, paired with dried onion flakes, or finely chopped caramelized onions. These toppings bring a deep, rich flavor to the bagels, and the combination of garlic and onion gives a satisfying bite that’s rich and bold without being overwhelming.

How to Apply: After shaping your bagels, brush them with an egg wash or water and sprinkle the garlic and onion toppings generously. To achieve a perfectly toasted flavor, you can also mix the garlic and onion flakes with other seasonings like salt, oregano, or even a touch of cheese for extra richness. When baked, these toppings will create an irresistible aroma and a savory, satisfying bite.

Why It’s Popular: Garlic and onion bagels are another savory classic. These bagels pair well with cream cheese, avocado, or even eggs for a hearty breakfast or brunch. The combination of garlic and onion offers a more robust flavor, ideal for those who enjoy bold, savory tastes in their meals.

6. Other Savory Options: Cheese, Chive, and Jalapeño

Flavor Profile: For a more indulgent, flavor-packed bagel, you can try toppings like shredded cheese, chives, or jalapeños. The cheese melts into the dough, creating a gooey, savory richness. The chives offer a fresh, herby note that balances the richness of the cheese, while jalapeños add an exciting, spicy kick. These toppings make for a more decadent and flavorful bagel experience.

How to Apply: Brush the bagels with butter or an egg wash, then sprinkle with cheese or finely chopped chives and jalapeños. For cheese bagels, you can use cheddar, parmesan, or mozzarella. If you’re incorporating jalapeños, slice them thinly and place them on top, adding just enough to give a nice heat without overpowering the flavor.

Why It’s Popular: These savory bagels are great for a more filling meal, whether it’s breakfast or lunch. Cheese and chive bagels are often served with cream cheese or smoked salmon, while jalapeño bagels go wonderfully with a hearty spread like guacamole or cream cheese with lime.

In Summary

Toppings are what take your sourdough bagels from simple to spectacular. Whether you enjoy classic savory options like sesame seeds, poppy seeds, or everything bagel seasoning, or you prefer something sweet like cinnamon sugar, there’s a topping to suit every taste. You can also explore more creative toppings like garlic, onion, cheese, or jalapeños for a more savory experience. The best part? You can mix and match these toppings to create your own perfect bagel combination, ensuring that each bite is as delicious and personalized as possible. So, don’t be afraid to experiment and enjoy your homemade bagels with the perfect topping!

Adding Herbs and Spices to Your Bagel Dough

While toppings are a popular way to add flavor to your sourdough bagels, incorporating herbs and spices directly into the dough is an excellent way to infuse your bagels with deeper, more complex flavors. This approach allows the flavors to penetrate throughout the bagel, ensuring that every bite is aromatic and flavorful. Let’s explore how to incorporate ingredients like garlic, onion, and rosemary into your bagel dough and the benefits of adding these flavors during the dough-making process.

1. Why Add Herbs and Spices to the Dough?

Adding herbs and spices to your bagel dough gives the dough a flavor foundation that infuses throughout the entire bagel. The difference between adding flavors to the dough and sprinkling them on top is that dough-incorporated flavors are present in each bite, rather than just on the surface. This method creates a more balanced, rich flavor that doesn’t rely on the topping to provide the entire flavor profile.

Another benefit of incorporating spices into the dough is that they integrate during fermentation, which allows the flavors to mellow and develop over time. For example, the tangy notes of garlic or onion will become more subdued and blend seamlessly into the bread, making it a flavorful yet not overpowering addition.

2. Incorporating Garlic into Bagel Dough

Flavor Profile: Garlic brings a warm, slightly pungent, savory flavor that becomes mellower and more aromatic when mixed into the dough. It adds a depth of flavor that complements the natural tang of sourdough without overpowering it.

How to Incorporate: The best way to add garlic to your bagel dough is to use garlic powder or granulated garlic, as these forms blend more easily into the dough without clumping. Fresh garlic can also be used, but it should be finely minced or roasted to help it blend smoothly into the dough. You can add the garlic after the dough is mixed, folding it in gently to ensure an even distribution. Be careful not to add too much garlic, as it can become too pungent and interfere with the delicate balance of flavors in the dough.

Tip: If you prefer a milder garlic flavor, consider using roasted garlic or a garlic-infused olive oil to incorporate the essence of garlic without the intense raw garlic flavor. This will result in a subtler garlic note that permeates the dough.

3. Adding Onion to the Dough

Flavor Profile: Onion adds a subtle sweetness and savory depth to your bagel dough. Whether you use dried onion flakes, onion powder, or fresh onion, the flavor will be slightly different. Dried onions or onion powder will give a more consistent, even flavor throughout the dough, while fresh onions will add bursts of flavor as they bake.

How to Incorporate: When adding dried onions or onion powder, simply mix them directly into the flour before adding your liquid ingredients. This ensures that the onion flavor is evenly distributed throughout the dough. If you prefer using fresh onions, finely chop them and sauté them lightly in a little olive oil or butter until they become soft and caramelized. Add them to the dough after they’ve cooled down. The caramelization process deepens the sweetness and makes the onion flavor more subtle and complex.

Tip: Be sure to chop fresh onions finely, as large pieces can create pockets in the dough that could interfere with the texture of your bagels. If you’re using fresh onions, sautéing them first helps to release their moisture, which prevents the dough from becoming too wet.

4. Rosemary and Other Herbs

Flavor Profile: Fresh rosemary (or dried rosemary) introduces a woody, pine-like flavor that can elevate the bagel dough with a unique herbal note. Rosemary works especially well in savory bagels and pairs wonderfully with olive oil, garlic, or even cheese. If you want a more subtle herbal flavor, you could use thyme or oregano, which can add a more earthy or spicy flavor to the dough, respectively.

How to Incorporate: To incorporate rosemary into your bagel dough, start by chopping fresh rosemary finely. Fresh rosemary can sometimes have large, tough stems, so ensure you use only the tender leaves. If you’re using dried rosemary, crush or grind it slightly before adding to the dough. The flavor of dried rosemary can be more intense, so use it sparingly.

Add the rosemary directly into your flour mixture or dough to ensure it’s evenly distributed. If you’re making a dough with multiple herbs, consider blending rosemary with other complementary herbs like thyme, oregano, or basil for a complex herbal flavor that works well in savory bagels.

Tip: For a more pronounced rosemary flavor, try infusing the water or liquid used in the dough with rosemary by simmering it briefly. This allows the herb’s oils to infuse into the liquid, and it can be a more even way to distribute its flavor.

5. Tips for Flavor Balance

While adding herbs and spices to the dough can create more complex and flavorful bagels, it’s important to strike the right balance. If you add too many strong flavors like garlic or onion, they can dominate the dough, making it less appealing. Here are a few tips for getting it just right:

• Start Small: When adding herbs and spices, start with a small amount (about 1-2 teaspoons per batch), especially if you’re using strong spices like garlic or rosemary. You can always add more, but you can’t take it out if it’s too strong.
• Use Complementary Flavors: Pair herbs and spices that naturally complement each other. For example, rosemary and garlic work well together, as do onion and cheese. Combining herbs and spices that have similar flavor profiles helps to create a balanced dough.
• Test the Dough Flavor: After incorporating the herbs, let your dough rise for a bit, then taste a small piece of the dough (before it’s fully baked) to see if the flavor is to your liking. If you want it more intense, you can always add more herbs.
• Don’t Overwhelm the Sourdough Flavor: The sourdough starter itself has a tangy, slightly acidic flavor that can be overpowered by too many spices. It’s best to keep the herbs in the background to let the sourdough shine through, so use herbs sparingly and with intention.

6. Adding Flavors to Dough vs. Toppings

• Dough Incorporation: When you add flavors directly into the dough, you’re ensuring that each bite has a consistent flavor. The herbs and spices are absorbed by the dough, creating a uniform flavor profile. This is great if you want the flavor to infuse the entire bagel and don’t want to rely on toppings to provide the flavor. It’s also a fantastic way to enhance the bread’s base flavor, whether it’s tangy garlic, savory onion, or aromatic rosemary.
• Toppings: Adding herbs and spices as toppings is more about finishing the bagel after baking. It adds a layer of flavor on top of the bagel, giving a more textured bite with different elements. Toppings are ideal for those who want variety or like the option to change up the flavor without affecting the entire batch. You can combine toppings and dough-based flavors for a complex and multi-layered taste experience, such as using garlic in the dough and topping the bagels with everything bagel seasoning.

In Summary

Incorporating herbs and spices like garlic, onion, or rosemary directly into your bagel dough is an excellent way to infuse the bagels with deeper, more complex flavors. This method ensures that the flavors permeate the dough and are present in each bite, providing a balanced and flavorful experience. When adding these ingredients, it’s important to start small, pair complementary flavors, and ensure that the herbs don’t overpower the tangy sourdough base. Whether you prefer the rich depth of garlic or the freshness of rosemary, adding these flavors to the dough can elevate your bagels and create a more aromatic, flavorful result that’s both unique and satisfying.

Sweet and Savory Bagel Filling Ideas

Once you’ve perfected the dough and baked your delicious sourdough bagels, the next step is filling them with your favorite spreads and toppings. Whether you’re craving something sweet or savory, the possibilities for bagel fillings are endless. Bagels are incredibly versatile, and their dense, chewy texture provides the perfect base for a wide range of ingredients that complement both classic and contemporary flavors.

Let’s dive into some delicious filling ideas that will elevate your sourdough bagels, from the rich and creamy to the fresh and savory.

1. Cream Cheese Spreads

Flavor Profile: Cream cheese is one of the most classic and popular fillings for bagels, and for good reason. Its smooth, tangy, and slightly sweet flavor creates the perfect contrast to the chewy, sourdough texture. You can keep things simple with plain cream cheese, or get creative by adding herbs, spices, or other ingredients to create unique, flavor-packed spreads.

How to Use: Start by spreading a generous layer of plain cream cheese onto your halved bagel. If you want to mix it up, you can create flavored cream cheese spreads by adding ingredients such as:

• Chives and Garlic: A savory cream cheese spread with the fresh flavor of chives and the boldness of garlic.
• Herbs (Dill, Parsley, etc.): Fresh herbs like dill, parsley, or tarragon pair wonderfully with cream cheese, especially when combined with smoked salmon or vegetables.
• Cinnamon and Sugar: For a sweeter touch, mix cinnamon and sugar into cream cheese to create a dessert-style bagel spread, perfect for breakfast or a light snack.
• Bacon and Cheddar: Mix in crispy bacon bits and shredded cheddar for a rich and indulgent savory cream cheese spread.

Why It’s Popular: The smooth texture of cream cheese makes it easy to spread and complements the chewy density of the bagel. Additionally, it pairs wonderfully with other ingredients like smoked salmon, vegetables, and even sweets like honey or fruit preserves. Cream cheese is a crowd-pleaser and can be customized for both savory and sweet cravings.

2. Smoked Salmon

Flavor Profile: Smoked salmon is a classic savory filling that pairs beautifully with both sourdough and traditional bagels. The delicate, rich, and slightly salty flavor of smoked salmon complements the tangy notes of the sourdough, while the fat content of the fish adds a luxurious mouthfeel. Its smooth texture and complex flavor profile make it a perfect filling for bagels.

How to Use: To make a delicious smoked salmon bagel, spread your bagel with a layer of cream cheese (herbed or plain), and top with thin slices of smoked salmon. You can garnish the bagel with fresh ingredients like:

• Capers: Their briny, tangy flavor balances the richness of the smoked salmon.
• Red onion: Thinly sliced red onion adds sharpness and a slight sweetness that enhances the flavor of the fish.
• Lemon: A squeeze of fresh lemon juice brightens the flavors and provides a zesty contrast to the richness of the salmon.
• Fresh dill or parsley: These herbs add freshness and enhance the smoky flavor of the salmon.
• Avocado: For a creamy, buttery addition, sliced avocado pairs wonderfully with smoked salmon, bringing a balance of freshness and texture.

Why It’s Popular: Smoked salmon bagels, often referred to as a bagel with lox, are a beloved breakfast or brunch option, especially in New York and other bagel-centric cities. The combination of rich fish, creamy spread, and fresh garnishes provides a satisfying and well-balanced meal. This filling is perfect for those who enjoy a luxurious and savory flavor experience.

3. Savory Bagel Fillings

If you’re in the mood for something savory and hearty, you can pile your bagels with a variety of ingredients that make for a satisfying meal. Savory fillings add substance and flavor to your sourdough bagels, transforming them into the perfect breakfast or lunch option. Here are some popular savory filling ideas:

A. Avocado, Egg, and Bacon

Flavor Profile: The creamy richness of avocado, combined with the savory flavor of bacon and the soft, fluffy texture of a freshly cooked egg, creates a delicious and satisfying filling for bagels. Each component brings a distinct texture, from the creamy avocado to the crispy bacon, making every bite a savory treat.

How to Use: For a classic avocado, egg, and bacon bagel, follow these steps:

• Toast the bagel to your desired level of crispiness.
• Spread a layer of avocado on the bottom half of the bagel, adding a sprinkle of salt, pepper, and a dash of lemon juice for brightness.
• Top with a fried or scrambled egg (or poached if you prefer) to add richness and texture.
• Add crispy bacon on top for a savory, salty crunch.

You can also enhance this filling by adding extra ingredients like cheese, tomato, or spinach for added flavor and freshness.

Why It’s Popular: This combination of avocado, egg, and bacon has become a go-to breakfast choice for many. It’s hearty, nutritious, and provides a good balance of healthy fats, protein, and carbs. The creamy avocado complements the rich flavors of bacon and egg, while the bagel provides a satisfying base. This filling works well with both plain sourdough bagels or those with herbs and spices incorporated into the dough.

B. Grilled Chicken, Pesto, and Arugula

Flavor Profile: Grilled chicken adds lean protein to your bagel, while pesto brings a fresh, garlicky, and herbaceous flavor. Arugula adds a peppery bite that cuts through the richness of the pesto and chicken, creating a more balanced, refreshing bite.

How to Use: To assemble this savory bagel:

• Spread pesto on the bagel halves.
• Add slices of grilled chicken (you can use rotisserie chicken if you’re short on time).
• Top with a handful of fresh arugula for a touch of peppery freshness.
• Optionally, add a sprinkle of parmesan cheese or tomato slices for an extra flavor boost.

Why It’s Popular: This savory combination creates a well-rounded meal that is both flavorful and satisfying. The pesto adds an aromatic and slightly herby flavor that pairs well with the grilled chicken and arugula. This filling is perfect for those who want a more gourmet, lunch-style bagel.

4. Sweet Bagel Fillings

For those who prefer something on the sweet side, bagels are also a wonderful canvas for fruit-based fillings, creamy spreads, and sweet toppings. These fillings provide a delightful way to enjoy bagels for breakfast or dessert. Here are a couple of sweet filling ideas:

A. Peanut Butter and Banana

Flavor Profile: The combination of creamy peanut butter and sweet banana slices creates a simple yet satisfying bagel filling. The nutty richness of peanut butter pairs beautifully with the soft, sweet flavor of ripe bananas, making this a great option for those who enjoy a hearty, energy-boosting snack.

How to Use: Spread a layer of peanut butter on your toasted bagel, then top with banana slices. You can also drizzle some honey on top for extra sweetness, or add a sprinkle of cinnamon for a little warmth and spice.

Why It’s Popular: Peanut butter and banana is a classic combination that is not only delicious but also packed with nutrients. It provides healthy fats from the peanut butter, potassium from the banana, and plenty of energy for the day ahead.

B. Nutella and Strawberries

Flavor Profile: For a sweeter option, Nutella combined with fresh strawberries creates a decadent, dessert-style bagel filling. The rich, creamy chocolate-hazelnut spread is perfectly complemented by the tartness of the strawberries, creating a balance of sweet and fruity flavors.

How to Use: Spread a layer of Nutella on the bagel and top with sliced strawberries. For an extra touch, drizzle a little chocolate syrup or sprinkle some crushed nuts on top for texture and flavor.

Why It’s Popular: This filling is perfect for those with a sweet tooth. Nutella and strawberries are a luxurious combination that turns your bagel into an indulgent treat. It’s perfect for breakfast or as a light dessert option.

In Summary

The beauty of sourdough bagels lies in their versatility when it comes to fillings. From creamy and indulgent options like cream cheese and smoked salmon to savory creations like avocado, egg, and bacon, the possibilities are endless. For a sweet twist, try spreads like peanut butter, banana, or Nutella with strawberries. Whether you enjoy a simple spread or a hearty filling, bagels can be customized to suit any craving, making them a perfect breakfast, lunch, or snack choice.

Conclusion

Making perfect sourdough bagels at home may take some patience, but the results are absolutely worth it. With the right ingredients, a bit of practice, and a touch of creativity, you can create bagels that are both flavorful and satisfying. Whether you’re enjoying them fresh out of the oven with your favorite toppings or sharing them with loved ones at your next celebration, homemade sourdough bagels are a true treat. By following this simple recipe for beginners, you’ll master the art of bagel-making and gain the confidence to experiment with your own variations. So, roll up your sleeves, grab your sourdough starter, and get baking—your perfect sourdough bagels are just a few steps away!